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“This is a simple icing recipe that I found in Parents magazine. It's a BIG hit at the office. I imagine you could make this with different berries as well but haven't tried it yet. Use your own cake recipe or box mix.”
24 cupcakes

Ingredients Nutrition

  • 1 (18 ounce) package vanilla cake mix or 1 (18 ounce) package white cake mix or 1 (18 ounce) package yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 cup fresh blackberries
  • 24 blackberries (to garnish)
  • 1 cup unsalted butter, softened
  • 4 34 cups powdered sugar, divided
  • 13 teaspoon salt


  1. Prepare cake mix according to package directions, making 24 cupcakes. Allow to cool.
  2. Puree 1 cup of blackberries in food processor or blender. Pour through a fine-mesh sieve to remove seeds. Work through with a spatula if needed.
  3. In large bowl, beat butter on medium-high speed about 2 minutes, until light and fluffy.
  4. Add blackberry puree, 3 cups of powdered sugar, and salt. Beat on low until sugar incorporates into the butter, then increase speed to medium-high to mix.
  5. Add remaining powdered sugar, a little at a time, until the icing reaches your preferred consistency.
  6. Pipe onto cupcakes using a large star tip.
  7. Top each with a blackberry.
  8. Chill for at least 1 hour. (Good served cold!).

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